Name: Salmon and caviar-topped potatoes recipe
Yield: Makes: 30–40
Ingredients: 500g (1lb) new potatoes, scrubbed; 2-3 tbsp chopped fresh chives, plus extra for garnish; 200ml carton crème fraîche; 150-200g packet smoked salmon, cut into thin strips; Caviar, for garnish

By Jessica Dady

published 15 October 2007

These delicious canapés make a great dinner party nibble - and you can start preparing them the night before

Ingredients

500g (1lb) new potatoes, scrubbed
2-3 tbsp chopped fresh chives, plus extra for garnish
200ml carton crème fraîche
150-200g packet smoked salmon, cut into thin strips
Caviar, for garnish

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Method

Place the potatoes in a saucepan and cover them with water. Bring to the boil and cook the potatoes for 15-20 minutes, or until they are just tender. Remove the pan from heat and drain the potatoes. Run cold water over the potatoes to cool them quickly.
Stir the chopped chives into the crème fraîche.
Cut the cold potatoes in half and spoon a little of the crème fraîche mixture on each, and then arrange a strip of smoked salmon on top. Spoon on a little caviar and garnish with chives. Serve within 30 minutes of making.

Top Tip for making Salmon and caviar-topped potatoes

The potatoes can be cooked up to the end of step 1 the day before. Then store them in a plastic bag in the fridge overnight.

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Jessica Dady is Food Editor at Goodto.com and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.